Macaron

Name: Macaron
Total time: 2 h
Yield: 1
Cuisine: Chinese
Ingredients: 60g Almond powder; 105g Powdered sugar; 50g Egg white; 20g Caster sugar; a little pigment

by Love tomato love life

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

1

Macarons (also known as macarons, almond biscuits) are an Italian dessert made with egg whites, almond flour, white sugar and icing sugar, usually with fruit jam or icing between two biscuits. Fillings such as cream have a crispy outer skin and a soft inside.
Macaron has an interesting alias-girl's crisp breasts. I would like to call it Princess Macaron, because it is not easy to conquer it for a baking lover. Many tomato powders have reported that macarons are very beautiful. I tried to make them a long time ago, but I never succeeded. I finally gave up... It’s a bit sad, but Tomato believes, just keep finding out The problem, there will be hope that you can see it. In the end, Tomato House has developed a French macarons recipe. It is simple and easy to learn. Let's share it with the tomato powder!

Ingredients

Macaron

1. Put the powdered sugar and almond powder into the grinding cup and grind together for 20 seconds

2. Sift the ground almond flour mixture into an egg beater

3. Add 20 grams of egg whites to the mixture

4. Mix the egg whites and almond flour evenly

5. The mixture becomes smooth and smooth after mixing.

6. Add some coloring to the almond paste and mix well with the almond paste

7. Whip egg whites and sugar until dry foaming

8. Add one-third of the meringue to the almond paste and stir evenly

9. Add another third, and quickly stir from top to bottom to make the thick almond paste become smooth. After adding the last third and mixing thoroughly, it is now a streamer-shaped horse. Karon is muddled

10. Put the macaron paste into the piping bag, use a 15px diameter round piping nozzle to squeeze out the batter with a diameter of 2.5-75px

11. After all squeezing, tap the bottom of the baking pan with your hand to shake out the bubbles, dry the skin, put it in the middle of the oven, preheat at 150° and bake for 20 minutes.

Tips:
1. The powdered sugar mixed with almond powder should be ground into powdered sugar with fine granulated sugar. Do not directly use powdered sugar mixed with corn starch on the market;
2. Dry the squeezed macaron. As long as the raw materials are accurately weighed and the mixing method is accurate, the macaron paste is not thick or thin. Put it in a ventilated place and it will crust soon;
3. Macarons have great requirements for the temperature of the oven, the humidity and temperature in the air during the crust. It is not something that can be successful at one time. If you are really interested, you can try a few more times, sum up more experience, and find out the method of making macarons that suits you;
4. Because the temperature of each oven is different, the temperature and time used in the recipe are set according to the temperature of the oven I usually use. When you are baking, you must find out the "temper" of your oven.